Cauliflower Casserole

2 lbs. cauliflower florets
4 Tbsp. heavy cream
8 oz. shredded sharp Cheddar cheese, divided
8 oz. shredded Monterey Jack cheese, divided
8 oz. pkg. cream cheese, softened
1 1/2 c. sliced green onions (2 bunches)
6 slices bacon, cooked and crumbled
1 clove garlic, grated
Salt and pepper to taste

Steam florets until tender. While cauliflower steams cream together six ounces Cheddar, six ounces Monterey Jack, cream cheese and cream. Stir in green onions, bacon and garlic. Set aside. Drain any liquid from cauliflower and add to cheese mixture. Stir cauliflower and cheese mixture together. Add necessary salt and pepper. If you want a finer texture, give a few mashes with a potato masher. Pour into two – three quart casserole and sprinkle on remaining cheeses. Cover dish with foil and bake in preheated 350° oven for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.

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